I'm sure you'll figure out its quirks, you're tricky like that :)

And it looked so nice and shiny and sturdy in the pic!

It's so disappointing when you're waiting for some really cool kitchen gadget, and it arrives, and then it turns out to be crap.

I just had that experience with a julienne peeler. The tips of the cutting blades were bent over. I thought it must be some kind of manufacturing defect, but the replacement was just the same. Had to conclude that it was just a piece of crap!

I find the use of the word "quality" these days is such that it no longer means anything at all!

Howdy frugal folks.
Ive been stalking this thread for a while now and this weekend my mom dug an old recipe out of her stash that was so simple and so good that I figured i could share with the rest of yas.

this is either called
Better Than Sex Cake
or
Fudge Pudding Cake

it is reminiscent of a lava cake...
really easy, cheap, and flippin tasty!
i found this same recipe on cooks.com

□ 1 cup all purpose flour
□ 3/4 cup sugar
□ 2 tbsp. cocoa
□ 2 tsp. baking powder
□ 1/4 tsp. salt
□ 1/2 cup milk
□ 2 tbsp. shortening, melted*
□ 1 cup finely chopped nuts (optional)
□ 1 cup brown sugar, packed
□ 1/4 cup cocoa
□ 1 3/4 cups hot water

In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa, baking powder and salt. Blend in milk and shortening; stir in nuts.

Pour into an ungreased 9x9x2-inch square baking pan.

Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over the batter. Do not stir!

Bake@350degrees for 30-45 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.


i used self rising flour and instead of the crisco i used salted butter... i also decided on dark brown sugar... it was yum but i think next time i will use light brown...


the cake acts like a cobbler so the puddin goes to the bottom... its a spoon cake... wow... with some vanilla bean icecream... holy shit it was good. :drool:


try it
rlin

OOOOPSIE...

So y'all might have seen that we are doing the Big Re-Do over at That House, moving furniture, changing rooms around.

I unpacked a box yesterday, searching for something which I didn't find, probably because the contents didn't match the label. It had probably been repacked a couple times along the way last year.

One of the things I DID find?

Gram Kae's noodle recipe.

<insert eNNNOOORRRRmous blush here>

Um, whoever came up with the noodle recipe I thought was my gramma's, I am sincerely sorry. I probably found it on the internet.

The odd thing is, I made gram's noodle recipe (without realizing that's what it was) the other night out of desperation--I was out of milk--and *whispers* I didn't like it near as much as I like the other one.

SO, for Gram Kae's noodle recipe:

2 cups flour
2 eggs
1/3 cup water
1/4 tsp salt
1 cup flour, plus extra for kneading

Beat eggs water and salt with a fork till very foamy. Slowly mix in 2 cups flour and continue beating with fork; knead in up to 1 cup additional flour if necessary, to make a stiff dough. Roll out with plenty of flour. "Makes enough for 2 big noodle sheets."

This was a woman who stretched strudel dough until it draped like a tablecloth; what her idea of "big" was I do not know... but if you're not feeding five hungry children, you might wish to halve the recipe the first time!

this thread is stirring up my appetite something fierce lol

Don't worry baby.. It will be done when you get home...

I made these chocolate chip cookies the other day and they're really really really good, even though the ingredients are pretty basic.

I swapped out half the chocolate chips for chopped walnuts.

http://www.exclusivelyfood.com.au/20...recipe_24.html

Gonna make some lemon butter tonight... got some fresh white bread so we can have lemon butter toast tomorrow morning to kick off the weekend. Mmmm, heavenly!

I'd bake some bread in the morning, but work has been so crazy and I'm so tired, I don't know if I have the energy!


Ingredients
* 1/4 cup white sugar
* 1 tablespoon cornstarch
* 1/4 teaspoon grated lemon zest
* 1/2 cup water
* 1 tablespoon lemon juice
* 2 teaspoons butter
* pinch salt

Directions
1. In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
2. Remove the sauce from the heat and stir in the butter. Serve warm.

It doesn't look like it would make much, would it? Wonder if I should double the recipe...

Food for thought
 

Urs, please let us know how the lemon butter comes out! If it's good, I'll try it for Gryph, who lovvvvves lemon.

Elle, I read Bakers' Banter every time there's a new post! LOVE that blog! I've gotten some of my best recipes from KA Flour!

I really want to make our bread, but I have to find a bread machine first. My wrists can't handle kneading anymore, and after the fiasco with the pasta machine, I'm not willing to take a chance on a second-rate bread machine. That means it's probably not on the list until next year's tax refund.

It's gotten really humid here in Wichita and the heat is in the 90s day after day now, so I find myself less and less willing to actually cook. Maybe I'll make tuna salad for supper tonight... that sounds heavenly cool to me right now!

Ooohhhhh, Elle, could you share the recipe? Or tell me where to find it? Is it a KA recipe?

How big is the bin? I thought you were talking about a crock of sourdough starter--didn't realize it was a no-knead bread!

It is not a KA recipe, it is from a book called "Artisan bread in 5 minutes a day" and "Healthy bread in 5 minutes a day"... They sell the book cheaply at jessica's biscuit
http://www.ecookbooks.com
which is a wonderful cookbook site, with many thousands books available at unbelievable prices!
But I will post the master recipe when I have more time!
I used to have a bread machine, and this is by far better! The bins are sold by KA among others, and you choose a size that works for you. I make the master recipe, around 7 cups of flour, depending on what flour I use, it makes two large loaves or three medium ones, which works well for me!
Elle*

Artisan bread in 5 minutes a day!
 

Great site...thank you!

Man tell me about it. I want to make everything I saw. lol

It was good hon, and super easy.

Next time, I might add more lemon zest. It had a lovely mild flavour but I think it would be even better with a bit more kick.

If you use it warm and straight off the stove, it's the consistency of a sauce and would be lovely with crepes. It thickened up a little after being chilled in the fridge, kind of like a soft jelly.

If you're going to use it on toast, I'd say add half a tablespoon or so more cornstarch, just to give it more body.

Uh huh and it was one of those things that got better and better as it got older...

The last bowl was hella good...

I'm thinking next time try it with rice and a cheese sauce, and sour cream...

That sounds wonderful, Elle! I'd like to bake our own bread more often - the only thing that puts me off is the rising time etc... while it's not really that onerous, I often don't have a spare hour or two to do it, especially since I'm working full time at the moment.